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Old 10-05-2007, 04:09 PM   #481
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Good luck!

Vanilla Caramel Cream Ale
23-A Specialty Beer



Size: 5.24 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 188.8 per 12.0 fl oz

Original Gravity: 1.057 (1.026 - 1.120)
|=============#==================|
Terminal Gravity: 1.014 (0.995 - 1.035)
|===============#================|
Color: 13.5 (1.0 - 50.0)
|============#===================|
Alcohol: 5.58% (2.5% - 14.5%)
|============#===================|
Bitterness: 24.65 (0.0 - 100.0)
|===========#====================|

Ingredients:
3 lbs Dry Wheat
3 lbs Dry Extra Light
1 lbs Caramel Malt 60L
1 oz Cascade (5.5%) - added during boil, boiled 60 min
.5 oz Saaz (5.0%) - added during boil, boiled 20 min
.5 oz Tettnanger (4.5%) - added during boil, boiled 0.0 min
4 oz Lactose
4 oz Vanilla (extract) - added during boil, boiled 0.0 min
1 ea WYeast 1007 German Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:32:59 Mash In - Liquor: 0.31 gal; Strike: 162.3 °F; Target: 150.0 °F
01:33:00 Saccharification Rest - Rest: 60.0 min; Final: 145.0 °F
01:43:00 Mash Out - Heat: 10.0 min; Target: 168.0 °F
02:28:00 Sparge - Sparge: 5.04 gal sparge @ 170.0 °F, 5.23 gal collected, 45.0 min; Total Runoff: 5.37 gal

Results generated by BeerTools Pro 1.0.28

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Last edited by Cheesefood; 10-05-2007 at 04:24 PM.
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Old 10-05-2007, 05:17 PM   #482
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All Grain Vanilla Caramel Cream Ale
23-A Specialty Beer



Size: 5.24 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 186.97 per 12.0 fl oz

Original Gravity: 1.056 (1.026 - 1.120)
|=============#==================|
Terminal Gravity: 1.014 (0.995 - 1.035)
|===============#================|
Color: 12.5 (1.0 - 50.0)
|===========#====================|
Alcohol: 5.52% (2.5% - 14.5%)
|============#===================|
Bitterness: 24.65 (0.0 - 100.0)
|===========#====================|

Ingredients:
6 lbs American 2-row
4 lbs Belgian Wheat Malt
1 lbs Caramel Malt 60L
1 oz Cascade (5.5%) - added during boil, boiled 60 min
.5 oz Saaz (5.0%) - added during boil, boiled 20 min
.5 oz Tettnanger (4.5%) - added during boil, boiled 0.0 min
4 oz Lactose
4 oz Vanilla (extract) - added during boil, boiled 0.0 min
1 ea WYeast 1007 German Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

05:33:00 Mash In - Liquor: 3.44 gal; Strike: 162.3 °F; Target: 150.0 °F
06:33:00 Saccharification Rest - Rest: 60.0 min; Final: 147.7 °F
08:10:01 Mash Out - Heat: 97.0 min; Target: 168.0 °F
08:55:01 Sparge - Sparge: 3.55 gal sparge @ 170.0 °F, 5.7 gal collected, 45.0 min; Total Runoff: 5.84 gal

Results generated by BeerTools Pro 1.0.28
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Old 10-09-2007, 02:52 PM   #483
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Why did you choose to mash low?

would this beer benefit from the malty sweetness from a mash at 154ish?

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Old 10-09-2007, 03:05 PM   #484
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Quote:
Originally Posted by joebou4860
Why did you choose to mash low?

would this beer benefit from the malty sweetness from a mash at 154ish?
Honestly, I put this into Beer Tools and used the preset. I've yet to perfect this AG. Haven't made it in a while.
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Old 10-09-2007, 03:50 PM   #485
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Hmmm unless someone posts a good reason why it would be a bad idea to make it maltier I will give it a try (mashing higher)this weekend and update with results

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Old 10-09-2007, 03:50 PM   #486
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Hippopotomonstrosesquippedaliophobia is the fear of long words.

Double post replaced with useless fact

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Old 10-10-2007, 12:40 AM   #487
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Quote:
Originally Posted by joebou4860
Why did you choose to mash low?

would this beer benefit from the malty sweetness from a mash at 154ish?
Seems like, with a whole pound of Crystal 60, the Malty sweetness has been taken care of. But, that's just my opinion, I could be wrong. (Thanks to Dennis Miller.)
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Old 10-17-2007, 04:01 PM   #488
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Default Dumb Question?

Im excited to say I have this ale raging away in the primary right now, and cant wait for it to be bottled and chilled. This is only my third brew, so forgive me if this is a dumb question (or it has already been covered in the previous 10000 posts on this thread!).

I have never seen a brew recipe that called for priming with DME, I have only seen corn sugar for that purpose. My question is, do the corn sugar and DME methods of priming both yield the same result?

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Old 10-17-2007, 04:12 PM   #489
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Quote:
Originally Posted by Cauldron7
Im excited to say I have this ale raging away in the primary right now, and cant wait for it to be bottled and chilled. This is only my third brew, so forgive me if this is a dumb question (or it has already been covered in the previous 10000 posts on this thread!).

I have never seen a brew recipe that called for priming with DME, I have only seen corn sugar for that purpose. My question is, do the corn sugar and DME methods of priming both yield the same result?
DME gives you thicker, more compact bubbles.
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Old 10-17-2007, 04:18 PM   #490
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Quote:
Originally Posted by Cheesefood
DME gives you thicker, more compact bubbles.
+ 1
On the flipside, Corn Sugar (Dextrose) is easy to use. DME can be slow to carbonate. Evan! has some variety of DME that was did not carbonate effectively at all. (I forget which).

As a 3rd brew, you might want to go with what has worked the past.
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